Preheat oven to 350Â°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, hot sauce, salt and pepper.\

Prepare the vegetables and bread. Chop tomatoes, squeezing out excess moisture. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten bread cubes with a little water then squeeze out excess moisture. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9×13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan, shaking pan to distribute evenly. Place in the middle rack of oven and bake for 30 minutes or until golden and lightly puffed. The Remove from oven and let cool on rack for 10 minutes before cutting into squares.